Corrections: Rose's Melting Pot

p. 33 in the chart, 2 large eggs/3.5 ounces
Coulibiac p 109 is so good it may serve only 12! 
p 98 add Note: The ancient Chinese technique of brining shrimp does wonders to improve the flavor and texture of shrimp that has been frozen. It works particularly well in this dish because the infused slight saltiness it gives the shrimp plays well against the tangy sweetness of the sauce.
To brine the 1 pound of unshelled shrimp: In a  small bowl stir until dissolved: 1/4 cup of salt (preferably sea salt), 1/4 cup of sugar, and 1 cup of boiling water. Pour this mixture into a larger bowl and add 3 cups of cold water, a few handfuls of ice cubes, and the shrimp. Refrigerate for 2 hours. Drain and rinse well under cold running water. Peel and proceed as above but eliminate the salt from the marinade.

p 114 Whisk in the cayenne pepper and lemon juice. Whisk about 2 tablespoons of this hot mixture into the yolks and then whisk the yolk mixture back in the hot mixture. Continue cooking for 30 seconds, whisking rapidly. (Cross out The sauce will be very thick as it will thicken but not to this consistency.)
p 117 Insert before Preheat the Oven:
To Complete Final Assembly up to 6  1/2 hours ahead of baking:
Make the coulibiac, wrapping it in brioche as directed. Transfer it to a buttered baking sheet but do not glaze and decorate until shortly before baking. Refrigerate the remaining glaze and the pastry decorations.
Wrap the buttered foil band around the sides of the coulibiac and tie with the cord. Fold down the excess foil and place a piece of plastic wrap sprayed lightly with vegetable shortening directly on the surface of the dough. Refrigerate for up to 6 hours.
Thirty minutes before baking, remove the coulibiac from the refrigerator and fold the foil back up to its original position. Cut out the steam vents, glaze and decorate.
p 145 ..Wrap the wings loosely with foil. If crisp skin is desired, brush with oil.
p 234 …(the batter will come 1 inch from the top) run a small metal spatula or knife through the batter to prevent air pockets
p 312 Change baking time to 20 to 30 minutes. Insert after…lift out the brownies: Wrap well and chill for at least 1 hour.